1, kaempferia. Kaempferia is a scientific name, and Cantonese people like to call it Jiang Sha, because it looks like ginger and grows in sand, but there is a difference between them. Kaempferia kaempferia is more fragrant than ginger, with a little bouquet, and the taste is more obvious after heating. At the same time, ginger has less pungent taste, can remove fishy smell and enhance fragrance, and is very suitable for cooking meat ingredients and stews.

2, cardamom. Cardamom has a special taste, some people think it is fragrance, others think it is the smell of mothballs. It is this special fragrance that has a particularly good fishy smell removal effect, especially for meat with strong fishy smell such as beef. The stew is delicious and has no smell at all. In Sichuan, restaurants that make cold dishes and braised dishes use it to flavor. Cardamom also has the functions of stimulating appetite and antisepsis, which can keep braised pork and stewed meat for a long time and enrich the taste of meat.

3. Angelica dahurica. Angelica dahurica contains a variety of volatile oils, which are fragrant and slightly bitter. Can eliminate peculiar smell, increase fragrance, adjust taste and stimulate appetite. Adding angelica dahurica to the hot pot can improve the taste and keep fresh. When stewing delicious mutton, adding angelica dahurica is the most suitable, which can effectively remove the fishy smell and will not destroy the umami flavor of mutton.